Almond cheesecake with honey sauce
Base material ingredients
-150 g digestive or oatmeal cookies
-50 g ground almonds
-60 g melted butter
Filling ingredients
-400 g of cream cheese
-200 ml whipped cream
-100 g of sugar
-2 eggs
-1 teaspoon vanilla extract
-50 g ground almonds (optional, mixed into the filling)
Honey juice ingredients
-100 g honey
-2 tablespoons of water
-1 tsp vanilla extract (optional)
Prepare the substrate
1. Crush the cookies and mix with the chopped almonds.
2. Add the melted butter and stir until thoroughly combined.
3. Press the mixture into the bottom of a spring mould and chill in the refrigerator while preparing the filling.
Prepare the filling
1. Beat the cream cheese with sugar until smooth.
2. Add eggs one by one, and beat them well after each addition.
3. Add the cream, vanilla and chopped almonds (if used) and stir until well combined.
4. Pour the mixture onto the cooled bottom layer and bake at 160 °C for 45 minutes until the center is firm but slightly wobbly.
Allow to cool and chill in the fridge for at least 4 hours, preferably overnight.
Making Honey Sauce
1. Heat honey and water over low heat until well mixed.
2. Add vanilla extract (if used) and let cool.
3. Drizzle honey sauce on the cheesecake when serving.
Garnish with sliced almonds or fresh fruit.
Lemon White Chocolate Chip
Ingredients
-250 g wheat flour
-150 g of sugar
-100 g room temperature butter
-1 egg
-1 tsp baking powder
-1 tablespoon lemon peel
-2 tablespoons lemon juice
-100 g chopped white chocolate
-a pinch of salt
Description
1. Preheat oven to 180 °C and line a baking dish with baking paper.
2. Cream the butter with sugar until creamy.
3. Add eggs, lemon juice and lemon zest and mix well.
4. In a separate bowl add flour, baking powder and salt and mix well.
5. Stir in the dry ingredients to the butter mixture until a homogeneous dough forms.
6. Add chopped white chocolate and stir well.
7. Shape the dough into small balls and place it on the tray, leaving a space in the middle.
8. Bake for 10 to 12 minutes until the edges are slightly browned.
9. Place on a grid to cool before eating.
Milk rolls
Ingredients
-500 grams of gluten flour
-250 ml warm milk
-50 g of sugar
-7 g dry yeast or 20 g fresh yeast
-50 g soft butter
-1 egg
-5 g of salt
-1 beaten egg for brushing
Production instructions
1. Dissolve the yeast in warm milk with a teaspoon of sugar. Let stand for 10 minutes until bubbly.
2. In a large bowl, combine the flour, the rest of the sugar and salt.
3. Add yeast milk, eggs and butter.
4. Knead until the dough is smooth and elastic, knead by hand for about 10 to 15 minutes, or knead with a dough mixer for 8 minutes.
5. Knead the dough into a ball, cover it with a cloth, and leave it in a warm place to rise until it doubles in size, about 1 hour.
6. Divide the dough into several parts (about 50 g) and knead it into small balls.
7. Place the balls on a tray lined with baking paper, leaving a space in between.
8. Cover and continue proofing for 30 minutes.
9. Preheat the oven to 180 °C.
10. Brush bread with beaten eggs and bake for 15-18 minutes until golden brown.
11. Put it on a grid to cool before coming out of the oven.
[Warm Tips] When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities to grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly. Here are the approximate weights of some common ingredients for reference:
Cup Weight Conversion
1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:
all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)
granulated sugar: 1 cup ≈ 200 g
brown sugar: 1 cup ≈ 220 g (lightly pressed)
butter: 1 cup ≈ 227 g
milk: 1 cup ≈ 240 g
water: 1 cup ≈ 240 g
Spoon weight conversion
1 tablespoon (tablespoon, tbsp) = 15 ml
Flour: 1 tablespoon ≈ 8-10 g
White sugar: 1 tablespoon ≈ 12.5 g
Cream: 1 tablespoon ≈ 14 g
Water: 1 tablespoon ≈ 15 g
1 teaspoon (teaspoon, tsp) = 5 ml
Flour: 1 teaspoon ≈ 3-4 g
White sugar: 1 teaspoon ≈ 4 g
Salt: 1 teaspoon ≈ 6 g
vanilla extract: 1 teaspoon ≈ 5 g
注意事项
Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.
Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.
Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.
